Please make sure your work area is covered and you are not working on an unprotected surface. We recommend working on the Sculpey® Oven-Safe Work Mat, wax paper, metal baking sheet, or disposable foil. Uncured clay may damage unprotected furniture or finished surfaces. Be sure to cover your crafting area appropriately.
Start with clean hands, unwrap and knead clay until soft and smooth, or condition by running clay though a Pasta Machine. We recommend using a designated machine for clay purposes only. When working with multiple colors, clean hands with soap and water or baby wipes (we have found that baby wipes work best) before switching colors. Shape clay, pressing pieces firmly together. Wash hands after use.
Begin by preheating oven to 275 °F (130 °C). After you are done creating; for best results bake clay on an oven-proof surface such metal, aluminum foil, an index card or the Sculpey® Clay Mat at 275°F (130 °C) for 30 minutes per 1/4" (6 mm) thickness according to package directions. Oven safe glass or ceramic surfaces are also acceptable for baking; however please note that the baking times may take longer as the glass or ceramic surfaces take longer to heat up. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME.
Mix by hand 1/4 block of Turquoise, 1/32 block of Wasabi, and 1/32 block of white. Do not mix them completely so that each of the original colors still shows. Measure out 1/32 block of Black and 1/32 block of Antique Gold for the next step.
Use a clay blade to chop up the Turquoise mix and the Black and Antique Gold. Keep chopping the colors until they are a random chopped up mix of fine pieces.
Gather all the little bits and smoosh them so they stick together in a little patty.
Grab the patty in your fist and tighten it all together.
Hand condition the clay in different directions so it won’t look so striped and you’ll have veins going in different directions.
Break off a lump from the mixed clay and fill the medium teardrop cabochon mold by pressing the clay in firmly. If there is excess clay, carefully trim it off with the blade.
Cut off 6” of fine chain. Embed the end of the chain in the back of the teardrop. Cover the back of the teardrop sandwiching the chain in place with more mixed clay. Smooth any seam between the front piece and the back piece with your fingers.
Gently remove the teardrop piece with the chain in place from the mold. If you wish, you can bake it now at 275°F for 30 minutes to set the teardrop piece before continuing.
Form the remaining mixed clay into a rope that is skinny on one end and thicker on the other.
I like to use a tapered log like this to help me make beads that are graduated in size. Cut the log into little pieces.
Pick out four of the larger pieces. Skewer them to make holes on the medium size Etch ’n Pearl. The hole needs to be big enough to slide the bead onto the chain.
What I’m going for here is a bead that looks like a randomly shaped chip or natural piece of stone. Slide the bead onto the chain about 1/2” away from the teardrop shape. Then pinch the bead around the chain so it will stay in place and deform it so it takes on a very organic shape. Repeat with three more pieces each 1/2” apart. When you pinch them, try to make them totally different shapes.
If you want you can bake this section of the chain at 275°F for 30 minutes so that it will be set. At the top of the 6” section, add an 8mm jump ring. Cut two (2) 9” pieces of chain and add them to the jump ring forming a Y.
Take another of the larger clay pieces from Step 10 and roll it into a little log. Put the log through the jump ring. Make sure the three sections of chain are equidistant from each other. Then pinch the clay on both sides to trap the jump ring inside the clay.
Repeat Step 12 stringing organic shaped bead chips onto the two additional sections of chain spacing them 1/2” apart. Make eleven (11) little ball shaped beads and skewer each one with a head pin. Bake all the ball beads on the head pins. Bake any organic beads that have not yet been baked in place on the chain.
When the ball beads are completely cool, trim the head pins to 1/2” above the bead. Use round nose pliers to curl an eye in the head pin tightly to the ball bead. Repeat for each ball bead.
Cut 14” of chain. Attach the balls beads to the chain with jump rings starting in the middle of the 14” chain. Space each ball bead one (1) inch apart.
Connect the 14” chain with the ball beads and the longer Y chain at the ends with jump rings. Add a clasp at one end and the tail chain at the other.